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Meat on the bone or bone-in meat[1] is meat that is sold with some or all of the bones included in the cut or portion, i.e. meat that has not been filleted. The phrase "on the bone" can also be applied to specific types of meat, most commonly ham on the bone,[2] and to fish.[3] Meat or fish on the bone may be cooked and served with the bones still included or the bones may be removed at some stage in the preparation.[4]
Examples of meat on the bone include T-bone steaks, chops, spare ribs, chicken leg portions and whole chicken. Examples of fish on the bone include unfilleted plaice and some cuts of salmon.
Meat on the bone is used in many traditional recipes.[5]
- ^ Aidells, Bruce; Kelly, Denis (2001). The Complete Meat Cookbook. HarperCollins. p. 206. ISBN 9780547347608.
- ^ Leto, Mario Jack; Bode, Willi Karl Heinrich (2006). The larder chef: food preparation and presentation. Taylor & Francis. p. 182. ISBN 9780750668996.
- ^ Foote, Rowland; Ware, Malcolm John (1996). Food preparation and cooking. Nelson Thornes. p. 411. ISBN 9780748725663.
- ^ Delia Smith: Lamb Archived 2010-11-23 at the Wayback Machine
- ^ "Chop chop: Star recipes from Mark Hix's new restaurant". The Independent. Archived from the original on 2022-05-12.